Here's a grain-free zucchini bread recipe to enjoy the summer's bounty.
Wow, time flies! I originally developed this recipe over 8 years ago, when my daughter was still having sensitivity to wheat and grains. Nowadays, my daughter can eat whatever she wants with no issues, but my husband Ryan still follows a grain-free diet for his Hashimoto's. Thankfully, Ryan's diet has become progressively less strict over time, and he's been loving having baked goods once again over the last year.
This Grain-Free Zucchini Spice Bread recipe gets a nutrition boost from zucchini, pastured eggs, sucanat (unrefined sugar, complete with minerals), and nutrient-dense butter. The tapioca starch gives this bread a bit of "bite" that is reminiscent of how gluten holds breads together. This recipe is moist, lightly sweetened, and delicious! Enjoy!
Grain-Free Zucchini Spice Bread
Makes one loaf
1 stick (1/2 cup) of butter
3/4 cup tapioca starch
1/2 cup coconut flour
1/3 cup arrowroot starch
1/2 cup sucanat
1.5 tsp aluminum-free baking powder
1/2 tsp finely ground Celtic sea salt
1&1/2 tsp Ceylon cinnamon
3/4 tsp ground nutmeg
dash of dried ginger
dash of dried allspice
3/4 cup whole milk kefir (or substitute plain, whole milk yogurt)
3 eggs, preferably from pastured hens
1 tsp vanilla extract
2 medium small zucchinis (to make 2 lightly-packed cups of shredded zucchini)
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
Generously butter the sides and bottom of a loaf pan. (I use a 9.5X4.5 Pyrex loaf pan.)
Combine the tapioca starch, coconut flour, arrowroot starch, sucanat, baking soda, salt, and spices in a large bowl. Whisk to mix it all together well.
Combine the kefir, vanilla, and eggs in a small bowl or pourable measuring cup. Mix together with a fork.
Shred the zucchinis using a box grater. There is no need to peel the zucchinis.
Mix the kefir mixture into the dry ingredients using a hand mixer.
Mix the butter into the batter using a hand mixer.
Fold in the shredded zucchini.
Pour the batter into the greased loaf pan and smooth out the top with the back of a spoon or spatula.
Bake at 350 degrees for about 55-65 minutes. It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean).
Let cool for about 10-15 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Remove the bread from the pan when it is mostly cool.
Slice the bread, and serve! A Rada bread knife works excellently for slicing this bread.
Store leftovers in an airtight container in the fridge or freezer. If you're freezing it, place parchment paper between the slices so they will be easy to separate later on. We like to re-warm this bread in the toaster oven and serve it with a smear of butter and perhaps some cream cheese or goat cheese.
This post is part of Weekend Potluck!
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